Brewing Microbiology: Managing Microbes, Ensuring Quality and Valorising Waste

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Annie Hill (Associate Professor, International Centre for Brewing and Distilling, Heriot-Watt University, UK)

Brewing Microbiology

Managing Microbes, Ensuring Quality and Valorising Waste

Annie Hill (Associate Professor, International Centre for Brewing and Distilling, Heriot-Watt University, UK)

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English

Woodhead Publishing Ltd
11 June 2015

Microbiology (non-medical); Brewing technology

Series: Woodhead Publishing Series in Food Science, Technology and Nutrition

Brewing Microbiology discusses the microbes that are essential to successful beer production and processing, and the ways they can pose hazards in terms of spoilage and sensory quality.

The text examines the properties and management of these microorganisms in brewing, along with tactics for reducing spoilage and optimizing beer quality. It opens with an introduction to beer microbiology, covering yeast properties and management, and then delves into a review of spoilage bacteria and other contaminants and tactics to reduce microbial spoilage.

Final sections explore the impact of microbiology on the sensory quality of beer and the safe management and valorisation of brewing waste.

Edited by: Annie Hill (Associate Professor International Centre for Brewing and Distilling Heriot-Watt University UK)
Imprint: Woodhead Publishing Ltd
Country of Publication: United Kingdom
Dimensions: Height: 229mm, Width: 152mm, Spine: 33mm
Weight: 920g
ISBN: 9781782423317
ISBN 10: 1782423311
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition
Pages: 506
Publication Date: 11 June 2015
Audience: Professional and scholarly , Undergraduate
Replaced By: 9780323996068
Format: Hardback
Publisher's Status: Active

Dr Annie E. Hill is Associate Professor and Programme Director for the MSc/Postgraduate Diploma in Brewing & Distilling by Distance Learning at the International Centre for Brewing & Distilling at Heriot-Watt University, Edinburgh. Research interests currently involve distilled spirits production with a focus on microbiological aspects including fermentation and distillery microflora. Within teaching, Annie is Course Director for a range of Undergraduate and Postgraduate programmes covering microbiology, biochemistry and industrial practice, and has supervised over 170 MSc projects. Annie regularly reviews articles within brewing/distilling microbiology for the Institute of Brewing and Distilling, the American Society of Brewing Chemists, Foods, Fermentation, Food Control, and Critical Reviews in Biotechnology, and is an Editorial Board Member for the American Society of Brewing Chemists and Journal of Distilling Science. She is the editor of Brewing Microbiology and co-editor of Distilled Spirits.